1 egg yolk
10g Dijon mustard
4g salt
5ml white wine vinegar
250ml rapeseed oil

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1.Combine the egg yolk, mustard, salt and vinegar in a bowl and whisk until combined.
2.Slowly and gradually add the rapeseed oil, whisking continuously, to create the mayonnaise.
3.Season with more vinegar or salt if needed.

Recipes and food styling Vaughan Mabee & Mathieu Lagarde / Photography Portrait and location photography, Spring Bouquet, mousseline & kōura dish by Sam Stewart (other images supplied)

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